| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers, Cheese | 16 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese |
| 1 | c | Salted butter |
| 1 | tb | Onion; chopped |
| 1 | tb | Capers; drained |
| 1 | cn | Anchovy fillets; drained and chopped |
| 1 | ts | White pepper |
| 1 | ts | Prepared mustard |
| 1 | ts | Caraway seed |
| Pumpernickel bread |
INSTRUCTIONS
1. In a blender or food processor combine cream cheese and butter. Process 1-2 minutes until smooth. 2. Add onions, capers, and anchovies; process 10 seconds. 3. Transfer to a small bowl, stir in white pepper, mustard and caraway seed. 4. Press into a crock or small dish, cover and store in refrigerator just until serving time. 5. Let sit at room temperature 20 minutes before serving. Made September 1996 & Dec 1996 Serving Ideas : pumpernickel bread/crackers Recipe by: The Sable and Rosenfeld Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu <recipelu@geocities.com> on Dec 16, 1997
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